Recent content by simps984

Username is simps984

"*Recipe must be for a style that will be appreciated by non beer geeks (people that cringe at the idea of a lambic or even at most barleywines) *I do not want a session beer, looking to be around ~7-9abv." I find these two to be mutually exclusive, but setting that aside, check out Extreme...

I don't have the recipe handy, but the Best Bitter recipe from Jamil's book, Brewing Classic Styles, is excellent. I've brewed it twice in the past 6 months, and it is one of my go-to session beers. I just add some gelatin finings in the keg and, after force carbing and letting it settle for two...

Now if only there were some way to tell which recipes turned out well and which ones didnt... A comment/rating system might be useful.

You should be fine, but be sure to coordinate it so that you don't dry hop for the whole 20 days. At that point you would begin to get some undesirable flavors. Myself, I'd do 12 days, tops, depending upon what style you're brewing.

http://lifehacker.com/5406192/use-a-spoon-to-prevent-milk-from-boiling-over The relevant section is: The quick and dirty fix for the problem is to put a long-handled spoon into the pot as it is heating. The spoon breaks the surface tension and the skim of milk fat and protein forming and...

Hmm, I've never done it myself, so I can't vouch for any particular recipe. In digging around, I found a guy who basically took lechon preparation to the next level, with some experimental techniques. He's actually the guy that served lechon and other filipino foods to Bourdain and his crew, so...

Love the thread. I'm lucky enough to be adopted and have a large Filipino family. Some folks were talking about Anthony Bourdain a few pages back, and recognize his authority on obscure, interesting food. He agrees with me on this: Filipino Lechon is the best type of pig in the world. Look it...

I've read that the wet towels + fan have an evaporative effect that really cools things down. Imagine if you're in a rainstorm and your clothes get soaked, and then the wind picks up, making you very cold. Same thing.

Nope, I have a regular thermometer in the room that I know is accurate and it consistently reads 72F, I take the temperature of the swamp cooler water with a probe thermometer, which shows 62-66, depending upon how many frozen bottles of water I have in there. Anybody have an estimate as to how...

Righto, so I guess I'm wondering if all my swamp cooler measures are dropping the temps down to that 50 degrees level. I should also add that I'm using a recipe from Jamil's book Brewing Classic Styles, and he recommended using Wyeast's Weihenstephan yeast, but fermenting it below its range, @ 62F.

Have you tried using brewing software? You can enter your grain bill and the program will provide a pretty decent estimation of what color to expect before you brew.

Hey all, so I've rigged up a swamp cooler for the first time to ferment out a roggenbier. My recipe calls for a 62 degrees fermentation temp. My basement right now holds pretty steady at 72. For the setup I've got a bucket filled with water that reaches up around halfway up my 6 gallon...

That sounds pretty cool! I know a sixer of homebrew has covered many a debt between me and some friends. Side note: What's rakija?

well if you're worried about the hops clogging your autosiphon, why would you stick you autosiphon in the bag? i wouldn't do that. as for extracting some grassy off-flavors, that would occur if your dry hops were overexposed, which some feel begins after 14 days of dry hopping. obviously, by...